Preparation

Preparation

1 Heat oven to 350°F. To par-cook the potatoes, toss them in two-thirds of the melted butter and transfer to a sheet tray. Season with salt and pepper and cook until almost cooked through, but still a little firm, about 20 to 25 minutes.

2 Toss celery root in remaining butter, season, and cook in the same manner as the potatoes, for 15 to 20 minutes.

3 Blanch green beans in salted boiling water for 1 to 2 minutes, then shock in ice water. Drain and set aside.

4 When ready to finish dish, add potatoes to a saucepan or enameled cast-iron Dutch oven. Add cream, thyme and additional salt and pepper. Using a wooden spoon, stir constantly over medium heat until cream begins to thicken, about 4 to 5 minutes.

5 When ready to finish dish, add potatoes to a saucepan or enameled cast-iron Dutch oven. Add cream, thyme and additional salt and pepper. Using a wooden spoon, stir constantly over medium heat until cream begins to thicken, about 4 to 5 minutes.

6 (Note: If risotto sits on the stove and gets a little too thick you can add a touch of chicken stock, but if you serve immediately this step should be unnecessary.)

Sun Dried Tomato Oil

1 For oil garnish, add all ingredients to a small sauce pan, whisking continuously over low heat.

2 When the oil starts to bubble, remove from heat and allow oil to sit overnight. Strain the next day, discarding solids. Keep refrigerated after straining.